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Chicken Curry Katsu Parmigiana
Ingredients
  • 2 chicken breast fillets, halved lengthways
  • 1 cup plain (all-purpose) flour
  • 2 eggs, lightly whisked
  • 2 cups panko breadcrumbs
  • vegetable oil, for shallow-frying
  • 200g (7 oz) grated mozzarella
  • finely chopped parsley
  • pickled ginger, to serve
  • finely shredded cabbage, to serve
  • sea salt
  • subheading: Japanese curry sauce:
  • 50g (1.7oz) butter
  • ¼ cup plain (all-purpose) flour
  • 1 tbsp Japanese curry powder
  • ¾ cup apple juice
  • ⅓ cup ketchup (tomato sauce)
  • 2 tbsp soy sauce
  • 2 whole star anise
  • 1 cinnamon stick
  • 1 tsp garam masala (or extra curry powder)
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